Recipe courtesy of Chef Boyardee

Chef Boyardee® Chili-roni

Chef Boyardee Beefaroni combined with tomatoes, beans and seasoning for a quick weeknight meal
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  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings (1 cup each)
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2 cans (15 oz each) Chef Boyardee® Beefaroni®

1 can (14.5 oz each) Hunt's® Fire Roasted Diced Tomatoes, drained

1 can (8 oz each) Hunt's® Tomato Sauce-No Salt Added

1 can (16 oz each) reduced sodium dark red kidney beans, drained, rinsed

1 can (15 oz each) Rosarita® Premium Whole Pinto Beans, drained, rinsed

1 tablespoon Gebhardt® Chili Powder

1/4 teaspoon ground cumin


  1. Place all ingredients in large saucepan; stir to combine.
  2. Bring to boil over medium-high heat. Reduce heat, cover and simmer 15 minutes, stirring occasionally.

Cook’s Note

Serve with shredded cheese, sour cream, green onions or crackers, if desired. Let the kids get involved by placing the ingredients in the saucepan. To help give your family even more of the good stuff they need, you can use Whole Grain Beefaroni instead of Regular Beefaroni.